Start
by preparing the breadcrumbs. In a small saucepan over medium low heat, melt 1
tablespoon of the butter. Add in 2 of the minced garlic cloves and cook for 30
seconds until fragrant. Stir in the breadcrumbs and toss to coat with the
butter and garlic. Continue to cook for 2-3 minutes until the crumbs turn light
golden brown. Remove from the heat and set aside.

To
prepare the fish, heat a large skillet over medium high heat and add the olive
oil. Season the salmon with salt and pepper. Cook the salmon for 5-6 minutes
per side until brown and crisp on the outside and cooked through. Remove the
cooked salmon from the pan and set aside.

Add
the remaining ½ tablespoon of butter to the pan, along with the shallot, the
remaining garlic and the sage. Stir to coat and cook for 2 minutes until
sizzling. Deglaze the pan with the chicken stock or wine. Cook for 2-3 minutes
until it is bubbling and reduced slightly. Whisk in the milk and mustard and
continue to cook until the mixture bubbles around the edges and thickens
slightly.

Season
the sauce with salt and pepper to taste.

Serve
the salmon with the sauce and top with the breadcrumbs.

This
recipe is going into my regular rotation. It was easy and fast and absolutely delicious!